Grilled Zucchini, Eggplant And Red Onion Fusilli Wi

Name: Grilled Zucchini, Eggplant And Red Onion Fusilli With Parmesan Cheese With Teriyaki Chicken Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Teriyaki Chicken Tacos; 1 (160 mL) pouch VH(R) Teriyaki Stir-Fry Sauce; PAM(R) for Grilling; 8 ounces skinless boneless chicken breast; 4 (7 inch) flour tortillas, warmed; 1/2 avocado - peeled, pitted and sliced; 1/3 cup diced cucumber; 1 green onion, finely chopped; Purple Cabbage Slaw; 2 tablespoons mayonnaise; 1 tablespoon lime juice; 1 clove garlic, minced; pinch of salt; 2 cups shredded purple cabbage; Lime wedges; Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese; 1 zucchini, sliced lengthwise into strips, about 1/4-inch (5 mm) thick; 1 small eggplant, sliced into rounds, about 1/2-inch (1 cm) thick; 1 red onion, sliced into rounds, about 1/2-inch (1 cm) thick; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; PAM(R) Olive Oil; 1/2 (375 g) package Catelli Bistro(R) Fusilli; 1 (540 mL) can Aylmer(R) Accents(R) Garlic and Olive Oil Petite Cut Tomatoes; 1/3 cup shaved Parmesan cheese

Servings: persons

Teriyaki Chicken Tacos
1 (160 mL) pouch VH(R) Teriyaki Stir-Fry Sauce
PAM(R) for Grilling
8 ounces skinless boneless chicken breast
4 (7 inch) flour tortillas, warmed
1/2 avocado - peeled, pitted and sliced
1/3 cup diced cucumber
1 green onion, finely chopped
Purple Cabbage Slaw
2 tablespoons mayonnaise
1 tablespoon lime juice
1 clove garlic, minced
pinch of salt
2 cups shredded purple cabbage
Lime wedges
Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese
1 zucchini, sliced lengthwise into strips, about 1/4-inch (5 mm) thick
1 small eggplant, sliced into rounds, about 1/2-inch (1 cm) thick
1 red onion, sliced into rounds, about 1/2-inch (1 cm) thick
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
PAM(R) Olive Oil
1/2 (375 g) package Catelli Bistro(R) Fusilli
1 (540 mL) can Aylmer(R) Accents(R) Garlic and Olive Oil Petite Cut Tomatoes
1/3 cup shaved Parmesan cheese

1
Teriyaki Chicken Tacos: Toss chicken with VH(R) Teriyaki Stir-Fry Sauce; refrigerate for at least 30 minutes or for up to 8 hours.
2
Purple Cabbage Slaw: Meanwhile, whisk together mayonnaise, lime juice, garlic and salt; toss with cabbage. Let stand for 30 minutes.
3
Spray grate of outdoor grill with PAM(R) Grilling for Grill Spray. Preheat grill to medium heat. Grill chicken for 5 to 7 minutes per side or until chicken is cooked through. Let stand for 5 minutes. Slice chicken.
4
Fill tortillas with sliced chicken, some of the cabbage slaw, avocado, cucumber and green onion. Serve with remaining cabbage slaw and lime wedges.
5
Grilled Zucchini, Eggplant and Red Onion Fusilli: Preheat grill to medium-high heat. Season zucchini, eggplant and red onion with salt and pepper; spray with PAM(R) Olive Oil cooking spray.
6
Grill vegetables for 3 to 5 minutes per side or until grill-marked and tender. (Eggplant should be soft; cook eggplant for 1 to 2 minutes longer if necessary.) Let vegetables cool slightly; chop coarsely. Meanwhile, cook fusilli according to package directions and drain.
7
Meanwhile, in large, deep skillet, heat Aylmer(R) Accents(R) Garlic and Olive Oil Petite Cut Tomatoes over medium heat until simmering. Simmer for 5 minutes. Add vegetables and cook for 5 minutes; toss with pasta. Sprinkle with shaved cheese before serving.

799

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Teriyaki Chicken Tacos, 1 (160 mL) pouch VH(R) Teriyaki Stir-Fry Sauce, PAM(R) for Grilling, 8 ounces skinless boneless chicken breast, and more.

Yes, Grilled Zucchini, Eggplant And Red Onion Fusilli With Parmesan Cheese With Teriyaki Chicken Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Zucchini, Eggplant And Red Onion Fusilli With Parmesan Cheese With Teriyaki Chicken Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions